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Mushrooms with Tomatoes and Peas
1 medium onion, sliced
1/2 to 1 teaspoon ground turmeric
1/4 teaspoon ground ginger
1 tablespoon ghee or vegetable oil
1 (10 ounce) package frozen green peas, thawed and drained
8 ounces whole mushrooms
2 teaspoons lemon juice
1 1/4 teaspoons salt
2 medium tomatoes, cut into wedges
Cook and stir onion, turmeric and ginger in ghee in skillet over medium heat until onion is tender, about 3 minutes. Stir in peas, mushrooms, lemon juice and salt. Cook uncovered, stirring occasionally, until peas are tender, about 8 minutes. Stir in tomatoes; heat just until hot.
Yields 6 servings.
